Prep Time10 minsCook Time40 minsTotal Time50 mins



For the Crust

  • ▢1 ½ cups super fine almond flour
  • ▢⅓ cup grass-fed unsalted butter, melted
  • ▢1 whole egg
  • ▢⅓ cup Swerve confectioners
  • ▢1 teaspoon vanilla extract

For the Filling

  • ▢16 ounces cream cheese
  • ▢⅓ cup sour cream
  • ▢½ cup swerve confectioners
  • ▢2 whole eggs
  • ▢2 teaspoons vanilla extract
  • ▢1 teaspoon fresh lemon juice
  • ▢½ cup Blueberry Sauce


To Make the Crust

  • Preheat oven to 350. Add the almond flour, butter, egg, Swerve confectioners and vanilla extract to the bowl of a food processor and mix until a dough is formed.
  • Place the dough in a 8″ x 8″ glass or ceramic baking dish lined with parchment paper and press out in an even layer. The dough will be a little sticky, so if you wet your hands, it will make it easier to spread.

To Make the Filling

  • Add the cream cheese to a mixing bowl and whip. Mix in the eggs one at a time. Add in the vanilla, Swerve and sour cream, then mix until well combined.
  • Pour the batter over the crust and smooth out the top using a spatula. Take the blueberry sauce and drop dollops evenly over the top.
  • Taking a butter knife and keeping it upright, swirl the sauce through the cheesecake batter until it’s pretty well combined, giving you streaks of color throughout.
  • Bake for 40-45 minutes, or until the center has just set. There will still be a slight jiggle to it. Chill in the fridge for at least 1-2 hours or until set before cutting. Optional: Serve with a dollop of homemade whip cream on top.

Nutrition FactsKeto Blueberry Cheesecake Bars – Gluten-FreeAmount Per ServingCalories 295Calories from Fat 234% Daily Value*Fat 26g40%Saturated Fat 13g81%Carbohydrates 7g2%Fiber 2g8%Sugar 1g1%Protein 7g14%